Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Yield: 12 to 14 Cupcakes
Give this recipe a try now. Oh, man, you are so in for a treat!
6 tablespoons (84g), unsalted butter, room temperature (I use Challenge Butter)
3/4 c (155g) sugar
6 tablespoons (86g) sour cream, room temperature
2 teaspoons (10ml) vanilla extract
3 large Egg whites, room temperature
1 1/4 c (163g) all-purpose flour
2 teaspoons (8g) baking powder
¼ teaspoon salt
6 tablespoons (90ml) milk, room temperature
2 tablespoons (30ml) water, room temperature
PASTRY CREAM FILLING
2 Egg yolks
6 tablespoons (78g) sugar
1 1/2 tablespoons cornstarch
1 c + 2 tablespoons (270ml) milk
1 tablespoon (14g) salted butter
1 teaspoon vanilla extract
12 oz (338g) semi-sweet chocolate chips
2 tbsp (30ml) light corn syrup
3/4 cup + 2 tbsp (210ml) heavy whipping cream
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Line with liners a cupcake pan.
Step 3: Add the sugar and butter into a large mixing bowl. Beat for about 3 minutes until well mixed.
Step 4: Add the vanilla extract and sour cream. Beat until well mixed.
Step 5: Add the egg whites and beat until well blended. Make sure to scrape the bottom of the bowl.
Step 6: In another mixing bowl, add all the dry ingredients. Whisk until well mixed.
Step 7: In a small cup, add water and milk. Stir until blended.
Step 8: Transfer 1/2 of the dry ingredients into the bowl with the batter. Stir until well mixed.
Step 9: Pour the milk mixture and stir until blended.
Step 10: Add the other half of the dry ingredients and stir until well mixed.
Step 11: Fill each cupcake 1/2 of the batter.
Step 12: Place them inside the preheated oven and bake for 15 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 13: Remove them from the oven and allow them to cool at room temperature for about 2 minutes.
Step 14: Meanwhile, in a medium mixing bowl, add the egg yolks. Beat until well mixed.
Step 15: Place a large saucepan on the stove and add the milk, cornstarch, and sugar. Stir until well mixed.
Step 16: Turn the heat to medium-high and cook until the texture becomes thick.
Step 17: Turn the heat down to low and simmer it for about 2 minutes, then remove the pan from the heat.
Step 18: Add about 3 tablespoons of the milk mixture into the egg yolks and whisk until well mixed.
Step 19: Put the pan back on the stove and allow it to boil. make sure to keep stirring.
Step 20: Remove the pan from the heat and add the vanilla extract and butter. Stir until well blended. Allow it to cool.
Step 21: Meanwhile, in a large mixing bowl, add the corn syrup and chocolate chips.
Step 22: Allow the heavy cream to boil. Pour it on top of the chocolate chips and let it rest for 5 minutes before mixing.
Step 23: Put it inside the refrigerator and allow it to sit for 1 to 2 hours.
Step 24: Slice the middle part of the cupcakes and fill each with the pastry cream.
Step 25: Top each cupcake with the ganache.
Step 26: Place them inside the fridge to chill.
Step 27: Serve and enjoy!
Calories 364 | Total Fat 18.8g | Cholesterol 58.3mg | Sodium 82.5mg | Total Carbohydrate 46.2g | Sugars 34.2g | Protein 5.6g | Vitamin A | Vitamin C0%
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